HACCP according to ISO 22000

A -Introduction202020;">

• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;">Initial Knowledge Survey
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;">HACCP background
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;">International authorities responsible for HACCP
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;">Food Safety Management System (FSMS)
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;">Basic knowledge of food safety hazards
  9 hours

B - HACCP study

• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Pilot plant
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">PRP - PreRequisite Programmes
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">The HACCP 12 steps
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 1 HACCP - HACCP Team
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Steps 2 & 3 HACCP - Product Description
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 4 HACCP - Flow diagram
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 5 HACCP - On site verification
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 6 a) HACCP - Hazard identification
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 6 b) HACCP - Hazard assessment
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 6 c) HACCP - Control measures
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 7 HACCP - CCP
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Steps 8, 9 & 10 HACCP - CCP Plan
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">oPRP according to ISO 22000
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 11 HACCP - Verification
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;">Step 12 HACCP - Records
  25,5 hours

C - HACCP competences

• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo3; tab-stops: list 36.0pt;">Required and available competences
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo3; tab-stops: list 36.0pt;">Profile of the HACCP team leader and auditor
  5 hours

D - Audit, evaluation and improvement of an HACCP system

• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo4; tab-stops: list 36.0pt;">HACCP self-assessment
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo4; tab-stops: list 36.0pt;">Case studies
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo4; tab-stops: list 36.0pt;">Plan, implement and improve an efficient HACCP system
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo4; tab-stops: list 36.0pt;">Audit of a HACCP system
  14,5 hours

E - Personnal improvement

• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l2 level1 lfo5; tab-stops: list 36.0pt;">Final Knowledge Survey
• 202020; line-height: normal; text-align: justify; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l2 level1 lfo5; tab-stops: list 36.0pt;">Personal improvement potential & planning
  3 hours

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